Are Chickpeas a Bean? Unpacking the Legume Family Tree

December 20, 2025 •

3 min read

Chickpeas, also known as garbanzo beans, are indeed a type of bean, though they belong to a broader category of plants called legumes. A legume is a plant that bears its fruit in a pod, and inside that pod are the seeds we call pulses, which include chickpeas, lentils, and peas.

Quick Summary

Chickpeas are technically classified as pulses, which are the edible seeds of legume plants. They are part of the bean family and often referred to as garbanzo beans, but they are botanically distinct from common beans like kidney or black beans.

Key Points

Chickpeas Are Beans: Both 'chickpea' and 'garbanzo bean' refer to the same legume, a type of edible seed from the Fabaceae family.
Botanical vs. Culinary Terms: While chickpeas are technically pulses (the dried seed), they are widely and correctly considered a type of bean in culinary contexts.
Nutritionally Rich: Chickpeas are a powerhouse of nutrition, providing significant amounts of protein, dietary fiber, iron, and folate.
Different Textures: Chickpeas have a firmer, more grainy texture compared to the softer texture of many common beans like kidney or cannellini.
Versatile Ingredient: From hummus and falafel to salads and stews, chickpeas are highly versatile and adaptable to many different dishes.
Aids Digestion: The high fiber content in chickpeas promotes healthy digestion and satiety, supporting weight management.

Understanding the Legume, Bean, and Pulse Classification

To fully understand if chickpeas are a bean, it helps to know the botanical family tree. The Fabaceae family is the overarching group for legumes, which includes a vast range of plants that produce pods. Within this family, there are several subgroups. Legume is the broad term for the plant itself, while a pulse is the edible, dried seed from a legume plant. All beans are pulses, but not all pulses are technically classified as common beans (Phaseolus vulgaris).

Chickpeas, or Cicer arietinum, are a type of pulse that has been cultivated for thousands of years. Their close relationship to common beans can cause confusion, but a key distinction lies in their species. For all intents and purposes in cooking and nutrition, referring to a chickpea as a bean is perfectly acceptable and widely understood. They are nutritionally similar to other beans, offering a wealth of protein, fiber, vitamins, and minerals.

The Naming Controversy: Chickpea vs. Garbanzo Bean

Another common point of confusion is the name itself. The term "chickpea" comes from the Latin word cicer, while "garbanzo bean" has Spanish roots. Both names refer to the exact same food, though regional preference dictates which term is more common. For example, "garbanzo" is more popular on the West Coast of the US, while "chickpea" has wider English-speaking use. Both terms are correct and interchangeable in recipes and conversations.

Key Characteristics of Chickpeas

Chickpeas have a distinct nutty flavor and firm, slightly grainy texture that sets them apart from many other beans. This robust texture makes them excellent for use in many dishes, such as being roasted for a crunchy snack, mashed to create hummus, or added whole to salads and stews.

Versatility in recipes: From savory applications like falafel and chana masala to even some dessert recipes, chickpeas are incredibly adaptable.
Nutrient-dense: A single cup of cooked chickpeas provides a substantial amount of protein, fiber, and important minerals like iron and folate.
Good for digestion: The high soluble fiber content helps with gut health and regular bowel movements, though some people may experience gas or bloating as their bodies adjust.
Aids weight management: The combination of protein and fiber promotes a feeling of fullness, which can help control appetite and calorie intake.

A Comparative Look at Chickpeas and Common Beans

While both chickpeas and common beans (like kidney, black, or pinto beans) are pulses from the legume family, they have different characteristics. Here is a comparison:


Feature	Chickpeas (Garbanzo Beans)	Common Beans (e.g., Kidney, Black)
Appearance	Round, beige, and often larger than a pea	Wide variety of shapes, colors (red, black, white), and sizes
Texture	Firmer, denser, and slightly mealy	Softer, smoother, and creamier
Flavor	Nutty, earthy, and mild	Milder and more neutral, though can vary by type
Best For	Hummus, falafel, roasting, salads, curries	Soups, stews, chili, rice and beans, purees
Notable Nutrients	Higher in manganese and folate	Often higher in specific minerals like iron and potassium (depending on the type)

Can You Substitute Chickpeas for Other Beans?

Due to their different textures and flavors, chickpeas and other common beans are not always a perfect one-for-one substitute. In dishes where the bean's specific texture is crucial, like a creamy white bean puree or a hearty chili with soft kidney beans, swapping in chickpeas will change the final dish's texture. However, in mixed salads or stews where a firm texture is welcome, chickpeas can often be used interchangeably with other beans.

Conclusion: The Chickpea's Place in the Legume World

So, are chickpeas a bean? The definitive answer is yes. As members of the vast legume family, chickpeas are a type of pulse that is also widely and correctly known as a bean. Their unique flavor, texture, and nutritional profile make them a distinct and valuable culinary ingredient in their own right, even when compared to their close bean relatives. The confusion stems from precise botanical classifications versus common culinary usage, but whether you call them chickpeas or garbanzo beans, their place as a versatile and healthy bean is undisputed.

For more information on pulses and legumes, check out Harvard's T.H. Chan School of Public Health resource: The Nutrition Source: Legumes and Pulses.

Frequently Asked Questions

There is no difference; chickpeas and garbanzo beans are the exact same food. 'Chickpea' is derived from the Latin word for the plant, while 'garbanzo' has Spanish origins.

A chickpea is both. It is a legume because it grows in a pod, and the edible, dried seed is called a pulse. As a type of pulse, it is also classified as a bean in common culinary terms.

Not necessarily. All legumes, including chickpeas and common beans, are incredibly healthy and nutritious. They all provide protein, fiber, and minerals, though the precise nutritional content varies slightly between different types.

For dried chickpeas, yes. Soaking them overnight helps reduce cooking time and makes them easier to digest. Canned chickpeas are pre-cooked and do not require soaking.

Yes, like many beans and legumes, chickpeas contain complex carbohydrates called oligosaccharides that can be difficult for the body to digest, leading to gas and bloating. Introducing them gradually into your diet can help your system adjust.

For dried chickpeas, a long soak followed by a thorough rinse can help remove some of the indigestible carbohydrates. For canned chickpeas, rinsing them well before use can also reduce their gas-producing potential.

It depends on the recipe. While chickpeas can be a good substitute in salads, stews, or curries, their firmer, grainier texture will alter the outcome of dishes that rely on a creamier bean texture, such as mashed bean spreads.